Asian Fusion Menu
At Luna Lu

MAIN MENU

Our menu is designed to entice and excite, and we encourage our guests to embrace the customary approach to sharing dishes, starting with our tempting small plates, heavenly main sized dishes and exquisite desserts

ENTREES

Hiramasa Kingfish Sashimi Mosaic - Luna Lu restaurant

Sydney Rock Oysters (gf) (df)

Premium grade fresh oysters from Merimbula served with finger lime
Natural – 1/2dz $48 – 1dz $86
Oscietra Caviar – 1/2dz $68 – 1dz $128

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Hiramasa Kingfish Sashimi (gfo) (df)

Kyoto white miso, Oscietra caviar, yuzu, and ginger dressing.

Trio Tartare (gf) (df)

Salmon, tuna, kingfish, mango Som Tum Thai dressing, wasabi avocado, pomegranate seeds, served with plantain chips.

Tuna Tataki (gf) (df)

Rare Seared Tuna, yuzu wasabi avocado puree, pea shoots, with Som-tum mango dressing, sesame and salmon roe.

Tropicial Asian Burrata (df)

Fresh Italian buffalo mozzarella stuffed with a mixture of cheese curds and cream. Paired with vibrant tropical fruits and shichimi togarashi. Drizzled with a zesty honey yuzu dressing.

San Choy Bow (df)

Shredded slow-cooked duck leg, white shimeji mushrooms, pickled carrots, red onion, fried shallots, on baby cos lettuce, topped with crushed peanuts, and served with Thai dressing.

Kataifi Prawns- 3p

Kataifi wrapped tiger prawns, yuzu avocado, sweet spiced mayo, and dragonfruit.

Mentai Hokkaido Scallops – 3p (gf) (df)

Pan seared scallops with smokey Mentai sauce, and flying fish roe.

Sesame Prawn Toast – 3p (gfo) (df)

King prawn mince on sourdough coated with black and white sesame, topped with beetroot mayo, and black flying fish roe.

Crab Ragoon- 4p

Crispy Blue swimmer crab, king prawn, and cream cheese wonton, served with sweet chilli sauce.

Black Angus Ranger Valley Short Beef Ribs – 4p (gfo) (df)

Tossed in savoury sticky sauce. Topped with fried shallots, and fresh chilli.

Pork Belly Bao – 3p

Crispy sticky pork belly, pickled carrot, spiced mayo and wild coriander. Served in a soft steamed rice bun.

Black Truffle Duck Spring Rolls – 3p (df)

Roasted duck, Italian black truffle and porcini mushroom, served with a Sambal fish sauce.

DIM SIMS

Made fresh daily. All natural food colouring from vegetables.
Dim Sum wrapper: wheat starch, potato starch and water.
Luna Lu stands out as one of the few venues in Australia to NOT use artificial colouring or flavours.

Green Leaf Dumpling– 4p (df) (vegan)

Shiitake, carrots, bok choy and saltbush flakes.

Red Crystal Dumpling – 4p (df) (vegan) (gf)

Shiitake, wood-ear, and swiss brown mushroom.

Amber Har Gow – 4p (df)

King prawn, spanner crab, ginger, chilli, and salmon roe.

Purple Fan Jiaozi Dumpling – 4p (df)

Slow cooked duck, Chinese five- spice, and Hoisin.

Pork Siu Mai – 4p (df)

Pork, cabbage, carrot, and black flying fish roe.

LARGE PLATES

Peking Duck Salad - Luna Lu Restaurant the Rocks

MB3 O’Connor Tomahawk Steak (gf) (dfo)

1.5kg Tomahawk steak served with roasted garlic soy, roast potatoes and house salad.

Please allow 40 minutes minimum cooking time

250

MB4 Wagyu Steak (gf) (dfo)

220g Striploin served with shimeji mushroom, broccolini and beef jus.

Wok Tossed MB9 Wagyu Rump Cap (gf) (dfo)

200g Wagyu cubed and coated in black pepper sauce , with baby corn, oyster mushroom and asparagus.

MB6 Wagyu Beef Egg Noodles

Australian Wagyu tossed with Szechuan pepper sauce and Chinese greens, topped with coriander and egg yolk.

Sweet Yuzu Chicken (gf) (df)

Crispy chicken, capsicum and pineapple tossed in sweet yuzu sauce, topped with Australian lemon myrtle salt.

Crispy Barramundi Fillet (gf) (df)

500g Barramundi from Humpty Doo, NT with a drizzle of sweet Thai chilli jam topped with fresh chilli, and coriander.

Canton-Style Salmon (gf) (df)

200g Tasmanian Salmon gently steamed with a savoury mix of soy sauce infused with coriander root, ginger, and sesame oil.

Luna Duck Salad (df)

Slow cooked shredded duck topped with a seasonal leaf salad, pickled onion, coriander, crispy taro, and Thai dressing.

LUNA LU SIGNATURE

Tasmanian Southern Rock Lobster (live) (df)

Live Rock Lobster from the tank with wok fried egg noodles and Hong Kong style XO sauce topped with fresh coriander and chilli.

Glacier 51 Miso Toothfish (gf)

150g Toothfish from deep waters off Heard Island Southwest of Western Australia, served with a caramelised miso glaze, and a melody of capsicum, broccolini and asparagus.

Seafood Candied Fried Rice (gf) (df)

Special fried rice with beetroot puree, whole egg, pickled cabbage, and ginger. Topped with stir fried Hokkaido scallops, king prawns in XO sauce, and salmon roe.

Lemongrass Pork Skewers – 2p (df)

Grilled marinated pork collar, served with Frisee lettuce drizzled with a sesame and Chardonnay vinaigrette.

Luna Duck (df)

Golden crispy premium duck infused with luxe Chinese rose wine and Chinese spices. Served with daikon, fresh scallions, Tuscan kale and Davidson plum sauce.

SIDE DISHES

Luna Crispy Potatoes (gf) (df) (vegan)

Crispy smashed potatoes, lightly dusted with house spiced togarashi salt.

XO Asparagus (gf) (dfo)

Pan fried asparagus with Luna XO sauce.

Gai Lan (gf) (df)

Wok-fried gai lan with crispy garlic and vegetarian oyster sauce.

Frisee Lettuce Salad (gf) (df) (vegan)

Lettuce, pickled red onion, capsicum, with a Chardonnay vinaigrette.

Wok Tossed Edamame (gf) (df) (vegan)

Wok-tossed edamame with a garlic soy glaze.

Steamed White Rice (gf) (df)

Koshihikari Rice from northern QLD

VEGETARIAN & VEGAN

Moo Shu Mock Chicken (df) (vegan)

Wok Tossed soy based mock chicken, Shiitake mushroom and bamboo shoot.

Kung Pao Cauliflower (gfo) (df) (vegan)

Wok tossed cauliflower in Kung Pao sauce with asparagus, sesame, dried chilli and peanuts.

Spicy Dan Dan Noodles (df) (vegan)

Bok choy, wood ear mushroom with Ian tofu, spicy sesame sauce topped with crushed peanuts.

Luna Asian Salad (gfo) (vegan option available)

Seasonal leaf salad, cucumbers, avocado, pickled onion and sesame dressing.

Edamame Fried Rice (gf) (df)

Egg, English spinach puree, edamame, broccolini and snow peas.

DESSERTS

Luna’s Opera House

Inspired by the Opera House, Luna Lu’s signature dessert to share.
Coconut sponge cake made with lamington mousse, berry coulis and a crispy wattle-seed biscuit base.

Yuzu Velvet Bliss

Yuzu namelaka cream, mango gel and matcha biscuit.

Pandan Deep Fried Ice Cream

Served with caramelised popcorn and toffee sauce.

Lychee Coconut Yuzu Ice Cream (gf) (df) (vegan)

Dairy free ice cream with lychee, and yuzu.

White Choc Alexander (Sweet and Creamy Cocktail)

Hennessy VSOP Cognac, Belgian white chocolate Irish cream, vanilla cream, dusted with light spice, and topped with a Guyllian chocolate seashell.

Chocolate Malt Espresso Martini (Bitter Sweet Cocktail)

Karu Morita Chipotle Vodka with in-house chocolate malt mix, double espresso and vanilla cream.

Make a Booking at LUNA LU

LUNA LU Booking Policy

Cancellation Policy:

We ask that any cancellation to your reservation be made no less than 48 hours prior. For no shows or late cancellations, you will be subject to a fee of $40 per person that will be applied to the credit card on file.

Service Charges:

Group Bookings of 8 guests or more will be subject to a 10% service charge.

Surcharge:

** 10% surcharge for bookings made on Sundays and 15% surcharge for bookings made on Public Holidays**

Please note there is a 1.1% surcharge for all credit card transactions.